Since I’ve been working with Coach Nick on nutrition, I’ve been cooking a lot more than I ever have before. In the process, I’ve realized a few things about myself in the kitchen:
1. I have no idea how to cook meat. I mean, I put it on the stove but then I have no idea how long or what temperature and I always end up cutting into it to see if it’s done. I have a huge fear that I’m going to kill the S.O. and I one of these days. Or at least put us in the ER from crapping ourselves to near death.
2. I have little to no idea how to cook veggies that don’t come in a can. I have since learned to sauté spinach (this is so easy, why am I so dumb?), roast veggies (mine came out a little mushy, maybe too many on the pan?), and cut squash (not as easy as it sounds).
3. I never read the recipe all the way through and it burns me every. single. time. I buy the ingredients and then I just start going down the list until I hit a step that says something like, “use shredded chicken.” Ohhhhh, you mean all that shredded chicken I was supposed to have pre-made? Or it’ll say, “using a high speed blender…” Do I have a high speed blender? Aren’t all blenders high speed? WTF. I feel like this sort of stuff should be at the top of recipes. Anyone else?
Needless to say, B.o.B. did not take home economics in junior high. B.o.B. took journalism instead. I was taking a stand in not taking home ec (because, girl power) and now I realize that I could have taken home ec, been a feminist, and still majored in journalism in college. And I probably would have figured out how to cook some goddamn chicken.
In any event, I’m learning now and that’s really all that matters. And if you are laughing as you read this, please feel free to give me some tips in the comments. I’ll take any of them! Seriously.
I wanted to share a recipe I made the other night because it was DELICIOUS. Like, I wanna eat this every week delicious. And, it was EASY. That whole “shredded chicken” thing did come into play but as per usual when I’m cooking, I just sort of improvised.
THIS is the original recipe. I made a few changes. For starters, I didn’t make the chicken stock. I don’t have time for all that. I mean, I probably do, but I really don’t wanna take time to make chicken stock. I bought organic chicken stock from Whole Foods. Also, the chicken, yeah, I didn’t make shredded chicken in advance so I enlisted the S.O. to cook some chicken while I chopped veggies. I just dumped it into the soup after it was cooked and let it simmer with the soup.
As for the butternut squash, well that was a whole other debacle. The recipe says “1/4 medium butternut squash, chopped into cubes.” Um. Ok, so I guess I don’t have good knives because I started hacking into this squash and it wasn’t happening. I have no idea if the recipe meant to roast it first so you could cut into cubes or what, but I wound up throwing the squash, which I’d cut in half lengthwise, into the microwave for about ten minutes to soften it up. Then I sorta had cubes. Or just randomly sized pieces of squash.
And there you have it. This is a good lesson to recipe writers out there, please don’t assume that people using your recipe have a clue what you are talking about. Especially if they skipped home ec in eighth grade.

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